How to Make Mushroom Barley Soup *BEST RECIPE*

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein while rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is lower in sodium and more flavorful.

Soak dry white mushrooms in cold water for about 40 minutes to an hour.

Boil about 3/4 of a pot of water, add salt, barley, and bay leaves; bring to a boil and let it boil for about an hour.

After 40 minutes, cut the soaked mushrooms into smaller pieces.

Drain the mushroom soaking water, reserving it for later use.

Add the drained mushrooms to the soup and let it cook for another 25-30 minutes.

Add diced potato to the soup and let it cook for about 20-25 minutes.

In a separate pan, heat 2 tablespoons of oil and sauté the diced vegetables and shredded parsley for about 10 minutes.

In another pan, sauté the sliced mushrooms with a little salt for about 10-15 minutes.

Add a small piece of butter to the sautéed mushrooms and cook for an additional 5 minutes.

Combine the sautéed vegetables and mushrooms into the soup.

Heat the reserved mushroom water in the microwave until hot, then add it to the soup along with the sautéed mushrooms.

Add more boiling water to the soup if it's too thick, and season with salt and black pepper to taste.

Cover the soup and let it sit for half an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level: